Pattypan Stuffed with Tomatoes, Olives and Capers
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 small Patty pan squashes
- 1 l Vegetable broth
- 10 large, ripe Tomatoes
- 2 Tbsps Caper (from a jar)
- 5 Tbsps parsley (finely chopped)
- 1 Tbsp Basil (finely chopped)
- 2 garlic cloves
- 1 lemon juice
- 3 Tbsps black Olives (pits removed)
- olive oil (cold pressed)
- salt
- freshly ground peppers
Preparation steps
1.
Cut top off each pattypan squash and scoop out inner flesh and seeds with a spoon.
2.
In a large pot, bring vegetable broth to a boil and place squash in pot and cover and cook for about 10 minutes. Cook until squash is soft but not falling apart. Lift squash from pan, drain and arrange on a plate. Drain pattypan tops on a kitchen towel.
3.
Blanch tomatoes, rinse and peel, halve and remove seeds and stems and cut into wedges. Rinse capers and drain. Mix together tomatoes, capers, olives, parsley, basil, lemon juice, salt, pepper and 4 tablespoons olive oil. Peel garlic and squeeze through a press over mixture and stir. Fill squash with tomato mixture. Replace top on squash and let stand for about 20 minutes and serve.
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